"This is the kind of medicine I practice with my patients, and I am excited to share your blog and culinary journey with people who are trying a plant based diet for the first time. You two do a great job showing how delightful this way of living can be. Cheers, Deneb Bates, ND"

Wednesday, February 8, 2012

Peanut Butter Banana (and Carrot?) Muffins

It sounds like a strange combination, but these peanut butter, banana, and carrot muffins are actually really good! I made these last night to remind myself that I don't totally suck at baking...which is hard to remember after those Chai spice cookies (epic disaster). This recipe is from my sister Melinda, who tried it in some kind of birth class. Anyway, the muffins came out great and I'm going to have one for breakfast this morning!

Oh, the initial recipe was not plant strong, but I modified a few ingredients. And I was out of baking soda so didn't use any--they came out fine without.

1/4 cup agave nectar
tiny handful of brown sugar
1/2 cup peanut butter (I used Jason's honey peanut butter, yum)
1 large grated carrot
2 small very ripe bananas (or 1.5 large bananas)
1.5 t Ener-G egg replacer mixed with 2 T water
1 cup whole wheat flour
1 t baking powder
1 t baking soda
1/2 t salt
1 t ground flaxseeds (great for those Omegas!!)

You'll need two bowls and a muffin tin for this. In the first bowl, mix together the banana, agave, egg replacer, and peanut butter.

In the second bowl, mix the flour, baking powder, baking soda, and salt. Add the flour mix to the wet mix and stir until everything is combined. The batter was lumpy and that's okay. Add the ground flaxseed and lightly mix that in.

Spray a muffin tin with cooking spray and scoop the batter in! Sprinkle brown sugar on top of the muffins. These made 11 large muffins with my batter mix. Bake at 350 for 15-20 minutes for large muffins. If you have a mini muffin tin, it should is shorter--about 8-10 minutes.

These are done when you poke a toothpick (or a knife, because who really has toothpicks?) and it comes out clean. The recipe says they will last about a week in the fridge...not like they are going to last that long around Amir and I!


  1. Looks good! Have you tried using chia seeds in place of egg replacer? I wonder if that would work. Blessings!

    1. These are really good, Janelle. I haven't used chia seeds in baking before, but I know that many people do. I have used flax seeds and those are a great egg replacer. Let us know if you do this recipe with chia seeds and how it turns out!
      -Kristin and Amir